4 to 7 shiitake mushrooms, stems removed and caps sliced
half of a small bag of baby bok choy, cut vertically in half
1 teaspoon brown rice vinegar
1 tablespoon coconut amino or organic soy sauce
2 tablespoons cup water
1/2 tablespoon coconut sugar or maple syrup
1/2 shallot, finely minced
sea salt and freshly ground pepper
black and white sesame seeds
Brush away the dirt of shiitake mushrooms, remove the stems and slice the caps.
Rinse the baby bok choy completely to remove the grit and dirt stuck in between leaves. Slice the baby bok choy vertically in half. Dry leaves with a towel.
In a bowl, whisk together vinegar, coconut amino or soy sauce, water, and coconut sugar or maple syrup. Season with salt and pepper. Set aside.
In a pan over medium heat, heat olive oil and add the shallots, cooking until fragrant and translucent, about 2 minutes.
Add the shiitake mushrooms and cook until soft, about 2 to 3 minutes.
Then, add the baby bok choy and cook until soft, about 3 to 4 minutes.
Add the reserved sauce into the pan and cook, stirring continuously until the vegetables are coated. Adjust the seasoning, if needed.
Sprinkle with black and white sesame seeds.
Admin Note: This recipe originally serves 4, and has been cut down to serve 2.
(Source: tartineandapronstrings.com)Pin It